Quick dinner: Farfalle with Lacinato Kale and Mascarpone

Still snowing in Seattle this March, which calls for a hearty pasta to keep away the chill nights. Lacinato kale is lovely and meaty and isn't as bitter as some of its friends. (Some might say the same of me!) You can play with this simple recipe. For a brighter flavor add a little lemon juice to the pasta and kale before adding the cheese. You could also brown some pancetta or bacon in the olive oil, remove it to a plate while you cook the veggies in its fat, then crumble it on top after you've added the mascarpone.

Ingredients:

1/2 pound farfalle pasta (or other hearty shape like orrechiette)
1 1/2 c lacinato kale, with the ribs removed and cut into 1/2 inch ribbons
1 tsp butter
1 Tbsp olive oil
1-2 cloves garlic, roughly chopped
1/4 c onion, finely chopped
Salt
Pepper
1/4 tsp. nutmeg (freshly grated is best if you have it. If not, use just a pinch of the bottled kind)
1/2 tsp lemon zest (use a microplane grater to get the finest texture)
2 Tbsp mascarpone cheese

Method:

Put a large pot of water on to boil for the pasta. Add healthy pinch of salt to water.
Once the water is at a rolling boil, add farfalle and cook until al dente. This should take 10-12 minutes. Using a skimmer, remove the pasta from the hot water and set aside in a warmed serving bowl.
Meanwhile, melt butter and olive oil over medium low heat in a saute pan. Add the chopped onion and saute until translucent. Season with a pinch of salt and pepper. Add chopped garlic to onions, stirring occasionally to avoid browning the garlic too quickly.
Bring the salted pasta water back to a boil, then blanch the ribbons of kale in the hot water. Using the skimmer, remove the blanched kale from the water (pressing any extra water back into the pot) and add the kale to the onions and garlic.
Turn the heat up to medium and continue to saute as any excess water evaporates. Season to taste with a bit more salt and pepper, then add the nutmeg and lemon zest.
Toss the cooked farfalle into the saute pan with the onions, garlic and kale. Stir to combine, then return the entire mixture to the warmed serving bowl. Add the mascarpone and stir to encourage it to melt on the warm pasta. Top with another grating of fresh nutmeg and lemon zest and serve.
This should feed two light eaters or one hearty eater (a.k.a my boyfriend).